Spring Vegetable Puff Pastry Pie
Moderate
6 Servings
35 minutes bake time
Another recipe courtesy of Great British Chefs this Spring Vegetable Puff Pastry Pie, perfect for a spring picnic. Get more information here.
Ingredients
- 500g Jus-Rol™ Puff Pastry
- 250g baby leeks, trimmed
- 250g asparagus, trimmed to the same length as the leeks
- 1 garlic clove, finely chopped
- 100g peas, fresh or frozen
- 150g mascarpone
- 25g tarragon, finely chopped
- 25g flat-leaf parsley, finely chopped
- 1/2 lemon
- 50g butter
- 1 egg, beaten for glazing
- Plain flour, for dusting
- Salt
- Freshly ground black pepper
Equipment required
- Saucepan
- Rolling Pin
- Pastry Brush
- Baking tray
Method
- Take the puff pastry out of the fridge and allow to come to room temperature while making the filling.
- Place the butter in wide saucepan and melt over a medium heat. Add the baby leeks and reduce the heat a little, slowly frying the leeks in the butter for 5–6 minutes.
- Add the asparagus and continue to cook for another 10 minutes, stirring occasionally – the aim is to soften and slightly caramelise the vegetables.
- Toss in the garlic right at the end and cook for another minute, then remove the pan from the heat and set aside.
- Meanwhile, bring a small pan of water to the boil and quickly blanch the peas for a minute. Drain and leave to cool until required.
- Once cool, mix the peas with the mascarpone, chopped tarragon and parsley. Finish with a good squeeze of lemon juice and season well with salt and pepper.
- Preheat the oven to 200°C/gas mark 6.
- Divide the puff pastry into 2 and roll out each piece on a lightly floured surface to create 2 circles – a 23cm circle and a slightly larger 25cm circle (you could use large plates as a guide). Place the smaller circle on a baking tray lined with baking parchment.
- Halve the leeks and asparagus and arrange the pieces to form a circle in the centre of the smaller disc, leaving a 2cm border around the edge – try to alternate the pieces to give an even spread.
- Continue stacking the vegetables in overlapping circles until all used up, then mound the pea and mascarpone mixture over the top.
- Brush some of the beaten egg around the pastry border and drape the larger disc of pastry over the top of the vegetables. Press the edges together firmly to seal.
- Decorate the top of the pastry by using a sharp knife to lightly score curved lines outwards from the centre, starting from the top of the pie and curving down to the bottom. Repeat all the way around.
- Brush the remaining egg over the whole dome to glaze and make a small hole in the centre to allow steam to escape.
- Place the baking tray in the oven and bake for 30–35 minutes, until golden and glorious.
